Tag Archives for Grill

This was originally written in 2014 for my big “BBQ Made Easy” Cookbook. Much has happened since then. Hopefully, it will help put ‘All Things BBQ” into better perspective for you. Since my Food Network appearance, and with the growing international popularity of BBQ RESCUES!, this is the perfect time for an Update. And Yes, that Cookbook Project is officially back on track. Stay Tuned…

Have you ever considered where the phrase “BBQ” comes from? When you think about it, this could one of the World’s Greatest Mysteries. How did the word “BBQ” spread across the planet? Could it be that- among international languages- it is easier to say “BBQ” to describe tasty food? The all-inclusive term is used regionally around the United States, and in countries all over the world. I could write volumes to describe the million different styles of Grilling and Smoking Food. However, the most common ways food considered BBQ is prepared around the world can be put into 4 Simple Categories.

Checking out a sidewalk Mixed Grill at a BBQ Restaurant in Puerto Vallarta, Mexico.

2. BBQ Sauces– They come in a wide variety of flavors and colors all over the world. Most are commonly used to coat Grilled or Smoked foods. Many are also added to Broiled, Baked, Slow Cooked and Fried Dishes; or as Condiments (for French Fries, Baked BBQ Chicken. Fried BBQ Chicken Wings, Slow Cooker BBQ Pulled Pork, etc…)

Loved the Texas style Homemade BBQ Sauces at Bodean’s BBQ in London.

3. Grilled Foods– There are a vast array of cooking styles and techniques that people consider Grilling. From using a Griddle, to a Grill Pan, charring food in a Skillet or Wok, Stovetop and Countertop Grilling Devices. Of course, there is plenty of Outdoor Grilling with Open Flame, on a Grill or in a Pit.

Moroccan style Grilled Chicken with Couscous and all the Trimmings we had at Momo’s in London.

4. Smoked Foods– For some people, food isn’t BBQ unless it has been infused with some form of smoke flavor. This can be done with Liquid Smoke, Wood Chips, Wood Chunks or cooked in a Wood Burning Oven, Terrine or Pit.

Smoked Ribs are very popular at The Joint restaurant in New Orleans.

Of course, there are many exceptions. For some reason, when it comes to Vegetable and Seafood dishes, people tend to refer to them as “Grilled” or “Smoked”, as opposed to BBQ. This is true even when they are cooked using the same techniques as the Meats. The popular dish BBQ Shrimp in New Orleans is sautéed in a skillet and served with a pan BBQ Sauce. A big food chain in Korea is called BBQ Chicken. For them, the term “BBQ” stands for “Best of the Best Quality. While Grilled Chicken is on their Menu, the chain is best known for Fried Chicken. Go Figure…

I probably end up eating something from each of the 4 Categories of BBQ at least every week. Sometimes I get the “Quadruple BBQ Crown” all in one day. Feel free to share your Thoughts or Experiences with foods from The List. We’d be especially interested in seeing your BBQ Photos from around the world.

Until next time, Eat and Be Well.

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Mick Brown is a Food Blogger/Purveyor based in Los Angeles, with over 30 years BBQ and Grilling experience. Aside from Caterer and Private Grilling Instructor, his passions are creating Easy Grilling Recipes and searching for the World’s Best Flavors. General Manager of Tastee BQ Grilling Co. and the new California Gold BBQ Rubs. In May of 2015, he won Grill Master Champion on Food Network’s Cutthroat Kitchen on special BBQ episode “Grill or Be Grilled” (Season 8, Episode 3). He also recently appeared on Bravo TV, catering for the Cast of Vanderpump Rules (Season Finale). He is also author of web blogs The Adventures of Tastee BQ and BBQ Catering Confidential. His newest project BBQ RESCUES!, includes a Blog Talk Radio Show, Youtube TV Channel and Podcasts on iTunes. Email- Mick@TasteeBQ.com

Could this be a first for The City of Angels? The first ever all-natural, organic group BBQ gathering since the Paleo Age? Maybe not, but there will be fun to be had, Grilling to learn and delicious Food for the tasting. A few slots are still available for my first-ever Grilling Workshop at The King’s Roost, in Silver Lake. Following years of doing mostly Private Lessons and occasional Group/Event Demos, a class is finally being offered to the public. The King’s Roost is known as L.A.’s “Urban Homesteading DIY Center” so this Workshop with focus on Organic and All Natural BBQ Techniques and Recipes.

Grilling Veggies while catering Corporate Picnic in Griffith Park.

After winning Grill Master on Cutthroat Kitchen (Food Network) things have started to slowly pick up for me. You may have heard that we catered at the former Beatles’ Mansion last Summer, as well as several well-attended Private Events. Then last month, we were featured on Bravo TV, on the Season Finale of Vanderpump Rules. We catered the Engagement Party at the famous estate (Villa Rosa) of Beverly Hills Housewife Lisa Vanderpump to celebrate the long anticipated engagement of Katie and Tom.

Online Still from Vanderpump Rules. Smoky Caprese Salad Skewers were a prelude to BBQ Buffet.

I am also getting on track with my new project BBQ RESCUES! It has gained thousands of followers on Facebook and views on the Youtube BBQ RESCUES! TV Channel. There are also a few podcasts available on Apple iTunes and at the BBQ RESCUES! Blog Talk Radio website. The purpose is to reach out to new and developing Grillers, to share some of the “Secrets” to making great BBQ. I am forever indebted Randy Hill (one of my Cutthroat Kitchen competitors) for staying in touch and helping out with the Radio Show whenever asked.

Things are also picking up on the Catering end. I just completed filming my first shoot as a BBQ Food Stylist for an International Commercial. [Will get you details soon.] Also, we have been selected to BBQ for the Santa Monica Police Department’s 120th Anniversary celebration. The Cookout will be held in May, and they are expecting around 500 Policemen (including Family and Friends). We have already added Kingsford Charcoal as a Sponsor, and I hope to include a couple of more soon. Finally, this month, my first ever in-depth interview with Keith Kurlander debuted online at Parkbench/Los Feliz (link below)

Regarding the Workshop… actually, “All Natural” and “Organic BBQ” are about lessening the effect of chemicals and pollutants that can sometimes be by-products of Grilling. We will use recycled paper, untreated wood, and all natural (chemical, hormone and preservative free) ingredients. Class Participants will not only cook Healthier BBQ, but they will learn how to make it taste more delicious than most of what is being offered out there Commercially.

If you will be in or around Los Angeles this Sunday (April 24, 2016), check out the website to see if Tickets are still available (link below). We also have a few slots reserved for Press and Food Bloggers, you can still contact me to confirm if you want to attend. Looking forward to all of us making our Best BBQ Ever(!) this coming Summer. Another Class may be added in time for the Memorial Day Holiday. Until next time, Eat and Be Well.

Mick Brown, is Chef/Caterer and General Manager at Tastee BQ Grilling Co. With over 30 years Grilling Experience, he teaches Private BBQ Lessons to Individuals and Groups. In 2015, he won Grill Master Champion on Food Network’s Cutthroat Kitchen on special BBQ episode “Grill or Be Grilled” (Season 8, Episode 3). As a Blogger, he is Author of “The Adventures of Tastee BQ” and “BBQ Catering Confidential”. His newest project BBQ RESCUES!, includes a Blog Talk Radio Show, Youtube TV Channel and Podcasts on iTunes. He founded California Gold BBQ Rubs in 2013, which now offers Gluten Free, All-Natural HEROIC! BBQ Rub in local retailers and on Amazon.com.

OK. Maybe you don’t own a custom built ormanufactured BBQ Smoker. Still, it can be easy to add fresh Wood Smoke flavor to your cooking at home. Smoking always adds a delicious new dimension to foods. There are literally Thousands (1000’s) of Makes, Models and Styles of BBQ Grills throughout the world. When you add in the wide variety of DIY BBQ Pits and Grill hybrids created by home GrillMasters, the number can easily be in the Millions. We see Hundreds of photos of unique, homemade BBQ Grill creations each week on Google+. Twitter, Facebook and Pinterest.

The World’s easiest way to add Smoky flavor in your home kitchen. Make a DIY Stovetop Smoker using a dedicated Pot, Foil Wood Chip Pouch and a Food Rack (not pictured). Best used gently with Pre-cooked foods.

Smoking has been used as a technique to preserve food for centuries. Along with natural Wood Smoke, cooks would also use some form of Salt or Sodium to cure meat. Of course, Salt adds plenty of flavor, but most Nutritionist’s agree that “Less is more”. That is one of the reasons I made POWER Rub with much lower amounts of Sea Salt and Brown Sugar. We decided to produce HEROIC! with No Added Salt or Sugar.

A common way to add Smoke for Charcoal Grilling. Place soaked Wood Chips or Chunks directly onto the hot coals.

When you are ready to add Smoke, here are 6 Easy Ways To Get Your BBQ “Smoke-On” at Home:

1. Outdoor Smokers or Custom Smoke Pits/ Boxes- Most common, really not too difficult to use once you get the hang of it. The more time you spend experimenting, the better you become at it.

2. Charcoal Grills- The more interior space the better, but any size will do. Whether using Wood Chips, Chunks, Pellets or Cubes- food comes out better by the use of Slow and Indirect Smoking. The technique will differ for each Grill. The best way to learn is to search “Indirect Smoking on (Add Your Model) Grill”. The internet shall reward you with a wealth of knowledge.

3. Gas/ Laser Grills- Indirect Smoking techniques differ with each model. Some have built-in smoker drawers, for others you can purchase a metal smoke box or tube. Or you could use an aluminum foil pan, or make your own foil basket (or “Hobo Pouch”). Another good occasion to search “Indirect Smoking on (Add Your Model) Grill”.

4. Electric Smokers- There is a good selection available for outdoor and indoor use. However, this category is a favorite for creative and inventive BBQ cooks all over the world. The fact is: you can use any high heat element or source to create natural wood smoke. The level/duration of smoking and chamber used makes all the difference. A good search would be “Homemade Electric Smokers”. You’ll be surprised by the DIY variety.

5. Stovetop Smoking- This technique is best used to add quick, natural Wood Smoke flavor to pre-cooked foods. Some Stovetop models are commercially available. This can be easily done DIY at home by using a dedicated Pot, Chip Pan and a Food Rack. Stovetop Tea Smoking has been used by Chefs around the world ever since stoves were invented.

6. Smoke Guns/ Countertop Chambers- These new devices are easy to use, but may be difficult to obtain for your kitchen. Each model comes with it’s own instructions. We are seeing them more and more on cooking shows. An affordable home version can’t be too far away in the future.

Indirect Smoking on DIY outdoor Electric Smoker using a Single Burner, Rack, and Pan of Wood Chips.

If you have never tried Smoking before, go ahead- try it today or the next time you cook. You don’t even need to fire up a Grill. Use the above methods to bring natural Wood Smoked flavor to everything from Chips, Nuts, to Seafood, Sausages, Hams, Turkeys and even Rotisserie Chickens. Go for it- get your “Smoke-On”! Until next time, Eat and Be Well.

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Thanks for being among the first to visit the new “Basics of BBQ” Series. I am happy to preview it here on the Blog. Some material will be used for a current book project, tentatively called “The BBQ Catering Confidential Cookbook”. A version will also be shared on the California Gold BBQ Rubs Recipes Pages, under the New Owner’s Manual. Stay tuned, next time we will explore“Grilling vs. BBQ”.

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Mick Brown is a Food Blogger/Purveyor based in Los Angeles, with over 30 years BBQ and Grilling experience. Aside from Caterer and Private Grilling Instructor, his passions are creating Easy Grilling Recipes and searching for the World’s Best Flavors. General Manager of Tastee BQ Grilling Co. and the new California Gold BBQ Rubs. He is also author of web serial blog “The Adventures of Tastee BQ.” Email- Mick@TasteeBQ.com

To get started, here are Links to few Recipes with more detailed Smoking Instructions.

Bacon Cheddar BraziBurgers are delicious and easy to make. Even better with Grilled Onion and Basil Mayoli.

I first encountered Cheese Bread Brazi Bites at the Gluten Free (GF) Expo in Pasadena in June 2014. In a ballroom dominated by Sweet GF Treats, it was really a delight to discover these savory Snacks. Made with Tapioca Starch, the texture is soft and smooth. The Cheese Bread Snacks (with Parmesan, Cheddar and Bacon) didn’t taste anything like Diet Food. In fact, the intense Cheesy flavor reminded me of the Deep Fried Cheddar Balls I used to get in Chicago and Wisconsin. I have been obsessed with Brazi Bites ever since.

Brazi Bites were demonstarted at the Gluten Free Expo, sponsored by the Celiac Disease Foundation in June, 2014.

The opportunity recently came up for me to cater a Political Fundraiser, hosted by a friend who happens to be Gluten Free. The Menu was to be substantial Hors D’oeuvres that people could grab and go while having conversation. When I mentioned the possibility of making Mini-Burgers using Brazi Bites, the hosts loved it. So did the crowd on the day of the party. The Fresh Baked Buns made them especially delectable. Perfect for the 4th of July, or any party. No one even guessed that the Mini-Burgers were GF.

BraziBurgers are made with Brazi Bites Cheese Bread Snacks and seasoned with HEROIC! Herb and Spice Blend.

3. Season Onion Slices on both sides with 1 Tbsp. BBQ Rub, then Grill for 5 Minutes each Side. Grill Mini-Burgers for 2 Minutes per side (or to desired doneness). Don’t walk away, they cook really quickly.

4. Once Onions are done, Chop them into a small mince, and mix with Mayonnaise, Basil and 1/2 Tbsp. BBQ Rub.

5. Gently slice Brazi Bites in half to form Buns. Fill each with one Burger and a generous Dollup of Mayoli. Serve and Enjoy. [We had optional GF Mustard, Pickle Chips and HEROIC! Ketchup/BBQ Sauce as condiments.]

HEROIC! BBQ Popcorn with and without Nuts. Tasting held at Los Angeles Economic Development Committee Meeting in March 2014.

Some will say “It’s about time”, but how do you sum up your life on one page? Still, I finally got around to adding an About (me) Page for BBQ Catering Confidential. It is still a work in progress, but is good for now. In other news, we recently decided to have a go at Indiegogo.

Indiegogo what? Some may ask. [It was me (asking) about six months ago]. Of course, most people have heard of Kickstarter.com, where Celebs go for help funding their movie projects. Indiegogo is supposedly the second most popular crowd funding site. It gives campaigns the advantage of collecting any pledged funds, even if they fall short of the specified goal. If anything, Indiegogo may be good practice in case we decide to do the big Kickstarter show in the future.

HEROIC! comes in 2.5 oz. and 5 oz. bottles. Popcorn not included.

Here, I should quash any rumors that the Rub company is in trouble. Au Contraire, it is just getting started. We plan to be in more Retailers than ever by Memorial Day 2014. However, it is true that when launching a Brand, the start-up costs keep rolling in. Long before you have a chance to sell the thousands to units to cover them.

The Gluten Free Expo is a great opportunity that I just heard about. Having never been to a Gluten Free Expo, or sponsored a booth, it will be a learning experience. Will definitely let you know how it goes. However, the event isn’t until June 7th, which may be too close to the 4th of July to add many more Retailers. As much as I’d like to go, the current budget is better spent on Memorial Day promotions. Big Retail Contacts made in June may not become active until Summer 2015.

Enough “Business Strategy” session. Anyway, I will keep you posted on the Indiegogo Campaign. If nothing else, it is a good opportunity to present what the company is all about on one page. And it led to us creating our first professional video, starring yours truly. Check it out when you have a chance.

Also, we got a chance to create a new line of swag from American Apparel that (for now) is exclusively available through the campaign. Also, there are Gift Certificates for Catering and BBQ Cooking Lessons from Tastee BQ Grilling Co.

Campaign Perks include Long Sleeve T-shirts from American Apparel, Aprons and unique BB Caps.

I am still playing catch-up, having recently returned from a trip to Chicago. Will get you dispatches from there soon. The overall report is that Food is just fine in the Windy City. Along with making some contacts and visiting family, I got to come face-to-face with an important piece of my family Food History. They showed me a 1956 ad from my father’s yearbook promoting the Friendly BBQ Cafe owned by my Grandfather in Longview, TX. You can see it and more on the new About page. Until next time, Eat and Be Well.

Mick Brown is a Food Blogger/Purveyor based in Los Angeles, with over 30 years BBQ and Grilling experience. Aside from Catering, his passions are creating Easy Grilling Recipes and searching for the World’s Best Flavors. General Manager of Tastee BQ Grilling Co. and the new California Gold BBQ Rubs. He is also author of web serial blog “The Adventures of Tastee BQ.” Email- Mick@TasteeBQ.com

Fresh Lobster picked from tank at California Market in September 2013.

It is no secret that the best meals start with fresh, quality ingredients. In this new blog, we are talking about some of the hard-to-find places where you can send a Caterer for the best quality Meats in the Los Angeles area. Sad to report that the Fish Tanks have been removed at California Market, 4317 Beverly Blvd. Los Angeles, CA., 90004 (http://www.yelp.com/biz/california-market-los-angeles). I had driven past this place for years, with no idea of what they had inside. From Beverly Boulevard it may look like an abandoned grocery mart. The entrance is actually on the other side, facing away from the street. Once you enter their bustling parking lot, you know there is plenty of shopping happening here. I’ll pay homage to what was, while at the same time asking the title question. If anyone knows of somewhere else where fresh (edible) fish is sold from the tank, please leave a comment. [A full list of my picks, with Links, appears at the bottom.]

Where else can you find Live Lobsters for only $5.99 per Pound?Really, where???

One of my best bargains ever was two live whole lobsters from California Market for the grand total of less than $16.00. Took them home and boiled them in a pot of BBQ Rub seasoned water. Then Grilled them and served with Seasoned Garlic and Herb Butter. Delicious.

Grilled Lobster served with Seasoned Garlic and Herb Butter.

California Market also had fresh Abalone and tanks of live Halibut for $16.99 per Pound. They would help you pick the right one for your desired weight. Then the Butcher would perform “the deed” and send you home with flawless filets. Why go on and on about what used to be available? Because I want to find anyone who knows of a similar place that still exists.

Goodbye to the Fish Tanks at California Market. Thanks for the Memories.

The good news is that you can still find great deals on Fresh Frozen Fish at California Market. You can also ask the Butchers for the fresh Catch of the Day and they will point you to it. If you want prepared food, the Noodle House at the store entrance sells some amazing sweet or spicy Fresh Noodle Bowls you can eat there or take-out. On Yelp, some of the reviews are misleading. Like the one that says they don’t have Kimchi. California Market makes it fresh every day and has a whole aisle full of selections. My day job is to run a Los Angeles catering biz, which has recently expanded into manufacturing a new line of BBQ Rubs. Hope you don’t mind if I leave a couple of links below. Eat and Be Well.

2. Marconda’s Meats and Puritan Chickens- Farmer’s Market, 6333 West 3rd St #514. Los Angeles, CA 90036-3183 (323) 938-5131 http://www.marcondas.com/ This butcher has the best Fresh Meats with reasonably priced Sales, as well as premium steaks such as Waygu. They also make their own Marinades, Sausages and Side Dishes.

3. Monsieur Marcel Gourmet Market- Farmer’s Market, 6333 w 3rd St. Los Angeles, CA 90036 http://www.mrmarcel.com/gourmet-markets/ The Deli has fine Cheeses from all over Europe and other parts of the World. You can get premium Meats, including Paris Ham at prices that cost only a bit more per pound than the gelatinous Hams you get blister packed from the Grocery Store.

5. Boccato’s Groceries-3127 Manhattan Ave, Hermosa Beach, CA 90254 Phone:(310) 376-0574 http://www.yelp.com/biz/boccatos-groceries-hermosa-beach The Meat Dept. has everything from Steaks, Chickens, Lamb and more. You can get it plain or pre-marinated in their special seasonings. They have a fully functional kitchen to go along with the Deli. Our favorite find is their Rotisserie Turkey Sandwich.

______________________________________

Mick Brown is a Food Blogger/Purveyor based in Los Angeles, with over 30 years BBQ and Grilling experience. Aside from Catering, his passions are creating Easy Grilling Recipes and searching for the World’s Best Flavors. General Manager of Tastee BQ Grilling Co. and the new California Gold BBQ Rubs. He is also author of web serial blog “The Adventures of Tastee BQ.” Email- Mick@TasteeBQ.com

It’s no secret that the best meals start with fresh, quality ingredients. For the first run of this new blog, I’d like to talk about places where you can send a Caterer for some of the best quality Meats in the Los Angeles area. With Thanksgiving around the corner, I’d thought I share two of my favorite places where you can order Fresh Turkeys. This series will focus on each Hidden Meats Location in the upcoming weeks. [A full list with Links appears at the bottom.]

They also make fresh Sausage at Marconda’s.

1. Marconda’s Meats and Puritan Chickens- Farmer’s Market, 6333 West 3rd St #514 Los Angeles, CA 90036-3183 (323) 938-5131 http://www.marcondas.com/ Located inside the always bustling Original Farmer’s Market. Their selection is so big, that Marconda’s has two locations. I usually get lost going from the Poultry Section to locate their Meat Dept. This butcher has the best Fresh Meats with reasonably priced Sales, as well as premium Steaks such as Waygu. They also make their own Marinades, Sausages and Side Dishes. The Rotisserie Chicken Salad is unbelievably good. They also have great selection of BBQ Rubs and Seasonings.

Marconda’s is talking orders for Willie Bird Turkeys until Nov. 23rd or while supplies last. http://www.williebird.com/

2. Boccato’s Groceries- 3127 Manhattan Ave, Hermosa Beach, CA 90254 Phone:(310) 376-0574 http://www.yelp.com/biz/boccatos-groceries-hermosa-beach Not exactly hidden, this is the only location that actually has their front door visible from the street. But check closely for the address, because there is no store sign bearing the name of the place. Follow your nose. They have a fully functional kitchen to go along with the Deli. We are usually greeted by the smell of cooked Bacon or Rotisserie Chicken. The Meat Dept. has everything from Steaks, Chickens, Lamb and more. You can get it plain or pre-marinated in their special seasonings. Take it home ready for the Pan, Oven or Grill.

Our favorite find is their Rotisserie Turkey Sandwich. Who does that? They do. Actually roasting Turkey Breasts on the Rotisserie, slicing them up and serving it to you on a rustic French Roll. It has to be one of the best Turkey Sandwiches in (or out of) town. A perfect stop on the way to the Beach. The store also has a nice variety of carefully selected BBQ Rubs and Seasonings.

That’s it for now. Hopefully you have discovered a convenient Hidden Place for a last minute Fresh Turkey. My day job is to run a Los Angeles catering biz, which has recently expanded into manufacturing a new line of BBQ Rubs. Hope you don’t mind if I leave a couple of links below. Eat and Be Well.

2. Marconda’s Meats and Puritan Chickens- Farmer’s Market, 6333 West 3rd St #514. Los Angeles, CA 90036-3183 (323) 938-5131 http://www.marcondas.com/ This butcher has the best Fresh Meats with reasonably priced Sales, as well as premium steaks such as Waygu. They also make their own Marinades, Sausages and Side Dishes

3. Monsieur Marcel Gourmet Market- Farmer’s Market, 6333 w 3rd St. Los Angeles, CA 90036 http://www.mrmarcel.com/gourmet-markets/ The Deli has fine Cheeses from all over Europe and other parts of the World. You can get premium Meats, including Paris Ham at prices that cost only a bit more per pound than the gelatinous Hams you get blister packed from the Grocery Store.

5. Boccato’s Groceries-3127 Manhattan Ave, Hermosa Beach, CA 90254 Phone:(310) 376-0574 http://www.yelp.com/biz/boccatos-groceries-hermosa-beach The Meat Dept. has everything from Steaks, Chickens, Lamb and more. You can get it plain or pre-marinated in their special seasonings. They have a fully functional kitchen to go along with the Deli. Our favorite find is their Rotisserie Turkey Sandwich.

______________________________________

Mick Brown is a Food Blogger/Purveyor based in Los Angeles, with over 30 years BBQ and Grilling experience. Aside from Catering, his passions are creating Easy Grilling Recipes and searching for the World’s Best Flavors. General Manager of Tastee BQ Grilling Co. and the new California Gold BBQ Rubs. He is also author of web serial blog “The Adventures of Tastee BQ.” Email- Mick@TasteeBQ.com